They are locally produced 'Red Tractor Farm' assured and made with the highest quality 'East Anglian' pork. They contain 95% pork and have a natural pork casing. I always advocate minimally processed, locally produced food that has taken as little time as possible to get to your plate.

I am a massive fan of these sausages and it's got me thinking of so many ways to use them; casseroles, breakfast, barbecue, stuffing and so on...The flavour is quite something and you can tell the quality as soon as you get them out of the packet.

I came up with this simple tasty pasta dish to celebrate these delightful sausages, using fresh tomato, black olives and basil to give it a real mediterranean flavour!

How To Do It:
- Cook the orzo past until it's 'al dente', drain and put to one side
- Fry sausages in a pan little at a medium/high heat with olive oil until browned
- Slice sausages into 5 or 6 pieces and put back into pan to finish
- Turn heat down and put in the tomatoes and cook as the sausages finish
- Put the black olives in and fresh basil at the end
- Put the orzo into that pan with a little olive oil, toss together until the pasta has warmed through
- Add some crushed chilli flakes for a nice kick and a grating of fresh parmesan